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These kishka-stuffed capons are guaranteed to be a crowd pleaser that you’ll want to make at least twice over the Pesach season. Not only do they taste amazing, but they freeze really well too! For more healthy cooking, watch Living Full ‘n Free!
8 capons (boneless, skin-on chicken thighs)
salt, to taste
8 slices antibiotic- and nitrate-free turkey pastrami (optional)
1 carrot, peeled
1 rib celery, peeled
1 small Yukon Gold potato
2 cups Rorie’s Grain-Free Coating Crumbs (or see note)
1/2 teaspoon sea salt
1/4 cup olive oil
1/3 cup Manischewitz Apple Butter
2 tablespoons date syrup or honey
1 tablespoon dry red wine
2 cloves garlic, pressed
1/2 teaspoon sea salt
1/3 cup Rorie’s Homemade Creamy Dressing (see note)
In a large mixing bowl, lightly season capons with salt. In a small bowl, combine sauce ingredients; pour over capons and coat all sides well. Set aside.
In the bowl of a food processor fitted with the S-blade, pulse carrot, celery, and potato until chopped and blended. Alternatively, you can use a hand grater. Transfer to a bowl.
Add coating crumbs and salt. Add oil. Mix well with a fork, then mix by hand to form into a ball.
Divide mixture in half. You will use one half to prepare your capons. Either freeze the other half for the next time you want to make this recipe or use it to make Kishka for your cholent (see note).
Preheat oven to 350 degrees Fahrenheit.
Lay piece of turkey pastrami (optional) over each capon.
Scoop out one tablespoon kishka filling and form into a snake; place it on top of the pastrami (or straight onto the capon if you’re not using pastrami).
Roll up each capon and place seam-side-up into a 9×13-inch baking pan. Once all capons are rolled, baste with excess sauce.
Cover. Bake for 45 minutes, then uncover and baste with extra liquid. Raise oven temperature to 400 degrees Fahrenheit. Bake uncovered for an additional half hour or until desired crispness is achieved.
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what can I sub for creamy dressing. Need it to be egg free.
what can i sub for the crumbs?
Any KFP & flavored crumbs should work just fine.
What’s the difference between skinless boneless chicken thighs and your capon thighs in this recipe??? Also, this recipe can be done without skin, right??? Also, what can be subbed for apple butter??
They are the same. We recommend leaving the skin on. We don’t have a sub for the apple butter. You can try jam but it’s not the same.
what can I sub for apple butter please
You can try applesauce but it won’t have the same taste or texture.